Pineapple Tarts 2

Thought that making an enclosed style will be much easier than the 'open' one, but who knows.....The pastry is kind of dry making it difficult to wrap up the filling properly, feeling frustrating after moulding 100pcs :P but lucky the pastry is soft & flaky after baking...

The next night make any batch to clear the pineapple jam, this time round modified the recipe and get a soft and easy handling dough, not even need to chill the dough, completed 200pcs in 3 hours time :)

Pineapple Jam Recipe

Ingredient (makes 50pcs)

• 225gm unsalted butter
• 50gm icing sugar, sifted
• 1/2 tsp salt
• 2 egg yolks
• 320gm plain flour
• 1/2 tsp baking powder

glaze : 1 egg yolk + 1/2 egg white + yellow food colouring

Method

1. Beat butter, icing sugar, salt until fluffy. Add eggs & beat until combined.
2. Sieve plain flour & baking powder. Fold into butter mixture.
3. Divide pastry dough into 13gm each. Flatten each piece and fill in 10gm of pineapple jam. Shape into mini mock pineapples and place on parchment paper.
4. Bake in preheated oven at 180 deg cel for 15 mins to retain its shape. Remove tray, cool slightly and glaze surfaces. Return to bake at 180 deg cel 10-12mins until golden brown. Cool well before storage.